Pulled Lamb with Moroccan Spice
Pulled Lamb with Moroccan Spice combines tender slow-cooked lamb shoulder with the sweet tang of pomegranate molasses and a rich Moroccan spice blend. A festive, comforting meal that blends Mediterranean and Middle Eastern flavors in a feast-worthy dish perfect for gatherings or cozy dinners.
Equipment
- 1 Roasting tray Large and deep
- 1 Oven Preheated to 180°C (350°F)
- 2 Forks For shredding
- 1 Saucepan To reduce the sauce
- Foil To cover during roast
Ingredients
- 2200 g Lamb Shoulder (boneless or bone-in) Trimmed
- 60 g Garlic (peeled) Fresh cloves
- 4 g Oregano (dried)
- 300 g Onion (red, sliced)
- 100 g Pomegranate Molasses
- 1000 ml Water
- 15 g Salt Adjust to taste
- 30 g Moroccan Spice Blend Cumin, coriander, paprika, cinnamon, ginger
Instructions
- Generously rub pomegranate molasses and Moroccan spice blend into the lamb. Marinate for 20–30 minutes, or overnight in the fridge for deeper flavor.
- Place sliced red onion in a thick roasting tray to create a bed. Place the lamb on top, season with oregano and garlic slices, and pour water around (not over) the lamb to preserve seasoning.
- Preheat oven to 180°C (350°F). Cover the tray with foil and roast for 3 hours, or until the lamb pulls apart easily with a fork.
- Check that the lamb’s internal temperature reaches 71°C (160°F) for safety.
- Remove the lamb from the tray. Reduce the roasting juices on the stovetop to a thick, glossy sauce.
- Shred the lamb using two forks and mix with the reduced sauce for maximum flavor.
- Serve hot with couscous, pita, or your choice of sides.
Notes
For 2 servings, adjust ingredients to: 550g lamb, 15g garlic, 1g oregano, 75g red onion, 25g pomegranate molasses, 250ml water, 4g salt, 7.5g Moroccan spice blend. Store leftovers in the fridge for 3 days or freeze for up to a month. Reheat slowly with a splash of water to keep moist.